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Incredibly Good Sweet Potato and Chickpea Curry

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8


  • 3-4 large sweet potatoes, peeled and cubed
  • 2-3 T olive oil
  • 156 ml can of tomato paste
  • 2 540ml cans of chickpeas
  • 1 400ml can of coconut milk
  • 2 cups vegetable broth
  • 5-6 oz spinach, washed and torn from stems
  • 2 cups chopped onion
  • 6 cloves garlic, minced
  • 1 T chopped fresh ginger, around a 1" piece
  • 1 handful cilantro
  • 1 t cumin seeds
  • 1 t coriander seeds
  • 2 T olive or other oil
  • 1 t ground turmeric
  • 1 t garam masala
  • 1 pinch ground cinnamon
  • salt to taste
  • Optional: diced hot chili pepper


  1. Toss sweet potatoes in 2-3T oil and roast at 350F until soft. Blend until very smooth with the broth and coconut milk in a high speed blender or food processor.

  2. Heat 2T oil in a large pan and add the cumin and coriander seeds, toasting until just fragrant. Don't burn them!

  3. Add the onion, turmeric, and garam masala and sautée for a few mins until translucent, then add the ginger and garlic, cooking for another 3-4 mins. This is where you’ll add the chili pepper if you like things extra hot.

  4. Add the chickpeas and sautée for 2-3 mins, then pour the sweet potato mixture into the pan. Add the tomato paste, spinach and cilantro.

  5. Cook until heated through.